Asian Ramen Noodle Salad is sure to be a big hit at your next BBQ or picnic. This salad has nice crunch for the ramen noodles that are mixed with the coleslaw, green onions, almonds, sunflower seeds, mandarin oranges, fresh parsley and topped with a light dressing.
Did everyone have a great 4th of July weekend It was a beautiful weekend in Ohio and we did a lot of really fun things.
Of course our holiday involved a lot of picnics and BBQs, swimming in a few lakes, boating and running a 4th of July fun run {this pregnant girl was cheering from the sidelines}.
Will ran his first 1 mile run and loved every minute of it. All in all we had a great time with family and friends and of course ate lots of delicious summer food.
Today’s Asian Ramen Noodle Salad made an appearance a couple of times over the course of the holiday weekend. I forgot how much I love it.
I also added this Broccoli Slaw Recipe to our table.
It is packed with chopped vegetables, crunchy ramen noodles, mandarin oranges, sunflower seeds, almonds and a light dressing. The flavors are so good and mix really well together.
It is a really easy salad to make, which is another reason it makes a perfect holiday salad or one to bring to a potluck.
If you like salad recipes check out all of my salad recipes here. If you like ramen you might also like this Spicy Ramen Noodle Recipe, Easy Ramen Noodle Soup or this Easy Chicken Ramen Noodle Stir Fry.
Recipe Ingredients You’ll Need
For the salad:
- Coleslaw Mix: To save time I suggest using a bagged coleslaw mix. If you prefer you can shred your own cabbage and red cabbage using a food processor.
- Ramen Noodles: This recipe uses two packages of ramen noodles. You can throw the seasoning packet out.
- Green Onions: Green and white parts of green onions are chopped and add to the salad.
- Nuts & Seeds: I added sliced almonds and sunflower seeds to this salad.
- Fruit: Mandarin oranges are used and add a nice touch of sweetness to the salad.
For the dressing:
- Olive Oil: The dressing uses extra virgin olive oil. You also could use avocado oil if you prefer.
- White Wine Vinegar: The white wine vinegar helps balance out the dressing. You also can use red wine vinegar.
- Honey: Honey is a nice sweetener for any dressing and it works great in this one.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make this Asian Ramen Noodle Salad Recipe
Step 1: Mix Salad: In a large bowl combine the slaw mix, dry ramen noodles, green onions, sliced almonds, sunflower seeds, mandarin oranges and fresh parsley and toss to combine.
Step 2: Mix Dressing: In a salad dressing container combine the extra virgin olive oil, white wine vinegar, honey, sugar and the dash of salt and pepper and whisk well.
Step 3: Add Dressing to Salad: Gently pour the dressing over the ramen salad and toss to combine.
Ways to Modify this Asian Ramen Salad Recipe
- Beans: If you want to add plant based protein try adding white beans or chickpeas to this salad.
- Nuts & Seeds: Other nuts and seeds that are nice in this salad are sesame seeds, pine nuts, cashews, walnuts or peanuts.
- Vegetables: Other fresh vegetables that you can add are shredded carrots, bell pepper, red onion or celery.
- Fresh Herbs: I think that fresh herbs always take a salad to the next level. Try adding fresh parsley, fresh basil or fresh cilantro.
- Protein: Adding protein to this salad is a nice option. Try grilled chicken, beef, steak, pork, shrimp or salmon.
- Dressing Ingredients: Some other ingredients that work nicely in the dressing are garlic, sesame oil and rice vinegar.
- Other Ingredients: Some other ingredients that would be nice to add are artichokes, roasted red pepper, sun-dried tomatoes or capers.
Other Salad Recipes:
Vegetarian
Asian Cucumber Noodle Salad
Vegetarian
Edamame Chickpea Feta Salad
Salads
Summer Orzo Pasta Salad
Asian Ramen Noodle Salad
Ingredients
For the salad:
- 1 – 16 ounce bag of coleslaw mix
- 2- 3 ounce ramen noodle packages, discard the seasoning
- 5 green onions, green parts chopped
- 1 cup of sliced almonds
- 1 cup sunflower seeds
- 1 cup of mandarin orange slices, cut in half
- 1/4 cup fresh parsley, chopped
For the dressing:
- 3/4 cup extra virgin olive oil {you can also use vegetable oil or any cooking oil}
- 1/3 cup white wine vinegar
- 3 tablespoons honey
- 1 tablespoon sugar
- Pinch of salt and pepper
Instructions
- In a large mixing bowl combine the coleslaw, ramen noodles, green onions, sliced almonds, sunflower seeds, mandarin oranges and fresh parsley and toss to combine.
- In a salad dressing container combine the extra virgin olive oil, white wine vinegar, honey, sugar and the dash of salt and pepper and mix.
- Gently pour the dressing over the ramen salad and toss to combine.
Notes
- If you aren’t eating your salad right away I would wait to add the dressing until you are ready to serve the salad. I noticed that if you let the dressing sit on the salad for too long the noodles start to get soggy–I like the noodles to have some crunch.
- You can use a variety of other ingredients in this for example a broccoli slaw would work nicely, matchstick carrots, radishes and cucumbers would also make a nice addition.
- This recipe makes a large amount of salad for a crowd. If you don’t need that much salad the recipe can easily be cut in half.
How long can I make the dressing ahead? How long does it keep if I have extra?
This would be fine to make a few days ahead of time! Since it is olive oil based it would last a week I am sure- it just might need to be shaken up.